Healthy recipes & lifestyle tips for busy moms & their families

Gluten Free Sweet Potato and Apple Pancakes

For me, Hanukkah is an excuse to make potato pancakes! (I’m not Jewish, but my dad was.) This year, since I still have sweet potatoes and apples left over from the Thanksgiving stuffing I decided to make Gluten Free Sweet Potato and Apple Pancakes instead!

Not only does this Gluten Free Sweet Potato and Apple Pancakes recipe use up leftover Thanksgiving food, but it solved a potato pancake dilemma for me – sour cream or apple sauce? Sometimes I like my potato pancakes with sour cream. Some times I like them with applesauce. Sometimes I like my potato pancakes with the sour cream and apple sauce mixed together. Or I like a variation of all in the same meal!

So instead of having the sour cream vs. applesauce problem, I put the apples right into my Gluten Free Sweet Potato and Apple Pancakes and sweetened them up with some SPLENDA® Brown Sugar Blend. I then decided to substitute nonfat Greek yogurt for the sour cream and sweeten it too with some SPLENDA® Brown Sugar Blend.

So now I have the best of everything – a way to use leftover sweet potatoes from Thanksgiving, and an awesome Gluten Free Sweet Potato and Apple Pancakes recipe that’s terrific for Hanukkah dinner or anytime of the year as a side for poultry or beef.

Cooking with SPLENDA® Brown Sugar Blend

This holiday season when we’re busy making side dishes and desserts that contain sugar, you may want to look into ways to swap out full sugar for SPLENDA® Sweetener Products. This way you can reduce the calories in the foods you’re making for your family. Every little bit helps when we’re overindulging during the holidays!

By using SPLENDA® in your cooking, you still have the sweet taste of sugar, but with fewer calories. This way you can continue to make the foods you love and still feel good about the choices you’re making for you and your family.

For my Gluten Free Sweet Potato and Apple Pancakes, I used SPLENDA® Brown Sugar Blend. It’s a mix of SPLENDA® No Calorie Sweetener with real brown sugar. You can reduce the calories from sugar by half when you use it. However, just be aware that when using SPLENDA® Brown Sugar Blend in a recipe, it’s not on a 1:1 ratio with regular brown sugar.

For example, in my Gluten Free Sweet Potato and Apple Pancakes recipe, I used 3 tablespoons. This is a bit over 1/3 cup of brown sugar according to the conversion chart on the back of the package. So make sure to check it if you’re converting any recipes! A good rule of thumb is a half a cup of SPLENDA® Brown Sugar Blend for every full cup of regular brown sugar.

I found the taste of SPLENDA® Brown Sugar Blend to be just as good as regular brown sugar. It was nice and moist, too, and easily packed down just like 100% brown sugar. Can’t wait to use SPLENDA® Brown Sugar Blend in more recipes!

This Mama’s tips for making Gluten Free Sweet Potato and Apple Pancakes

I used Ambrosia apples, a variety I recently came across. It has a honeyed flavor and is very good for cooking. You can substitute any apple you like to cook with.

If you’re not gluten free, you can use regular flour or matzo meal instead.

Instead of gluten free all purpose flour, you can use gluten free matzo meal. You can find it online if you can’t find it at your grocery store.

I used 6 large eggs in my sweet potato pancake recipe. To cut back on fat and calories, you can substitute 3 eggs for 3/4 cup egg whites.

As you scoop up the batter for each round of pancakes, make sure to stir the batter first. I find that the egg mixture tends to settle at the bottom. So if you don’t stir, the last few pancakes end up being more omelet than sweet potato pancake.

Drop 1/4 cup spoonfuls of the sweet potato mixture in to the skillet, then spread the pancakes flat with a back of a spoon to about 1/4-1/2” thick.

Fry the sweet potato pancakes until they are brown on the bottom, about 3 to 5 minutes. Flip and cook the other side until crispy and brown, for about 3 to 5 more minutes. If needed , reduce the heat so the pancakes don’t burn. Add more oil if you find that the sweet potato pancakes are sticking.

Place the sweet potato pancakes on paper towels to blot off excess oil. Keep warm in the oven until serving time. Serve with sweetened Greek yogurt.

For the sweetened Greek yogurt:

In a small bowl, combine the Greek yogurt and SPLENDA® Brown Sugar Blend until thoroughly mixed and creamy. Keep chilled until serving time.

Prep Time:20 Minutes

Cook Time:1 Hour 15 Minutes

Total Time:1 Hour 35 Minutes

Servings: Makes 21 sweet potato pancakes. Serves 6.

Serving size:3-4 pancakes per person

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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